Summary

Ingredients

• 1 wiener sausage
• 1 bratwurst (Thuringian bratwurst) or Nuremberg sausages
• 1 sausage (Pfefferbeißer)
• 1 small onion (s)
• 100 g potato (s)
• 100 g carrot (s)
• 100 g beans, reen
• 10 g herb butter
• 1 g marjoram, rubbed
• Salt and pepper if necessary
• 5 g parsley, for decoration
• 10 ml sunflower oil for frying

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Instructions

1. Peel and clean the vegetables and cut the potatoes and carrots into 1 cm cubes. This works quite well by quartering the carrots and then cutting across. Put the vegetables in a saucepan with a little salt and just enough water on the stove and cook for 10 minutes.
2. Cut the sausages into 1 cm thick slices and the onions into small cubes. Fry both ingredients in oil in a pan. When the onions are browned and the vegetables are cooked, place the vegetables in a sieve so that the water runs off and then add them to the sausages in the pan. Season the contents of the pan with crushed marjoram and the piece of herb butter and stir well. Sprinkle the finely chopped parsley over the top before serving.
3. Tips and hints:
4. The salt and pepper that have leaked out of the pepper bite make the dish sufficiently seasoned, so there is usually no need to add salt or pepper. However, if you haven`t used pepper bites or if you eat salty food anyway, you should taste it.
5. As a modification, you can also use Brussels sprouts, broccoli or cauliflower broken into small florets instead of beans and parsnips or root parsley instead of carrots. If you want, you can garnish the dish with breadcrumbs roasted in butter before serving.
6. The Pichelsteiner stew is known to consist of 3 types of meat (beef, pork, mutton) and 3 types of vegetables (potatoes, carrots, root parsley) and is very popular, at least with children. This recipe is based on that, hence the name Pichelsteiner sausage pan.